Cooking a round rump roast on a gas grill smoker

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Thu, 10/28/2010 - 5:28pm

Paul Schatte

Joined: 10/08/2010

Question: I have a 2 pound bottom round rump roast. I'm going to use a small gas grill smoker set to cook this any sugestions?

Answer:
Greg, I would cook this like I would a sirloin roast, medium rare. Place the roast in a plastic container, pour 3-4 oz of Head Country Premium Marinade over beef. Allow to soak in it for 1 hour, turning several times. Start your charbroil, set to about 250. Season roast somewhat liberally with my Head Country All Purpose Championship Seasoning. You can a a little course black pepper for color and a nice kick. If there is a fat side on the meat place it fat side up. If there is a place on the grill that is not directly over the flames, put the meat there. Cook until internal temperature is 150, medium rare, slice thin across the grain. This will not be an overly tender cut of meat. If you try to cook it like a roast in the oven it will get very dry and tough. By cooking to 150 degrees, it will be juicy and have a great beef flavor. During the cooking time pour the excess marinade left from the soaking process over the top several times. I hope this helps, Paul